White Bean & Walnut Dip

From Best New England Recipes

Dips and Spreads Recipes | Beans Recipes

Preparation Time: 15 minutes

Start to Finish Time: 15 minutes

Yield: 15 servings

Similar to hummus, this party favorite gets a flavor boost from toasted walnuts and aromatic rosemary.

• 1 medium-size baguette, cut into 1/4-inch-thick slices
• 2 cans Great Northern or cannellini beans, drained and rinsed
• 1/2 cup whole walnuts, lightly toasted
• 1/3 cup olive oil
• 1/4 medium-size red onion
• 2-1/2 tablespoons lemon juice
• 2 rosemary sprigs, leaves reserved, stems discarded
• Kosher or sea salt
• Freshly ground black pepper
• 1 whole rosemary sprig
• Walnut pieces

Heat oven to 350°. Arrange baguette slices on a cookie sheet and toast in the oven until lightly browned, about 7 minutes.

In the bowl of a food processor, combine beans, walnuts, olive oil, onion, lemon juice, and rosemary leaves; puree until smooth. Season to taste with salt and pepper.

Spoon dip into a serving bowl and arrange toasted baguette slices on a platter around it. Garnish with rosemary and walnuts.

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